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Indian Cabbage Salad (Hara Salaad)

Photo: Jan Smith
Yield 8 servings (serving size: 1 cup)
Think of this as a sweet-sour Indian version of coleslaw. Tamarind paste and palm sugar can be found in Asian markets. Substitute brown sugar for palm sugar, if desired.


  • 1/2 cup whole pitted dates, chopped
  • 1 (16-ounce) package cabbage-and-carrot coleslaw
  • 2 tablespoons hot water
  • 1 1/2 teaspoons tamarind paste
  • 1 cup plain low-fat yogurt
  • 1 tablespoon packed palm sugar
  • 1/4 teaspoon salt

Nutrition Information

  • calories 71
  • caloriesfromfat 7 %
  • fat 0.6 g
  • satfat 0.3 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 2.7 g
  • carbohydrate 15.3 g
  • fiber 0.8 g
  • cholesterol 2 mg
  • iron 0.5 mg
  • sodium 105 mg
  • calcium 90 mg

How to Make It

  1. Combine pitted dates and coleslaw in a large bowl.

  2. Combine hot water and tamarind paste in a small bowl; stir well with a whisk. Stir in yogurt, sugar, and salt. Pour over cabbage mixture; toss well. Chill 30 minutes.

Cook's Notes

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